Written for one request, published for everyone
Harissa Chicken and Sweet Potato Traybake
Sweet potato chunks and red onion roasted hot, then finished with harissa-coated chicken thighs and feta.
- Total
- 42 min
- Hands on
- 15 min
- Serves
- 2
- Method
- oven
- Cuisine
- North African
Per serving · estimated
- Energy
- 710 kcal
- Protein
- 42 g
- Fat
- 36 g
- Carbs
- 54 g
Method
Step 1 of 10
Heat the oven to 220°C.
Step 2 of 10
Cut the sweet potatoes into 3 cm chunks.
Sweet potatoes
Step 3 of 10
Cut the red onion into thick wedges.
Red onion
Step 4 of 10
Toss the sweet potato and onion on a large tray with half the oil, the cumin, salt and pepper.
- Sweet potatoes
- Red onion
Olive oil
Ground cumin
Salt
Black pepper
Step 5 of 10
Roast for 12 minutes.
- Sweet potatoes
- Red onion
Step 6 of 10
Meanwhile, coat the chicken thighs with the harissa and remaining oil.
Boneless chicken thighs
Harissa paste- Olive oil
Step 7 of 10
Push the vegetables to the sides, lay the chicken in the middle and roast 20 minutes more.
- Boneless chicken thighs
- Sweet potatoes
Step 8 of 10
Pierce the thickest thigh: the juices should run clear and the centre reach 74 °C.
- Boneless chicken thighs
What ‘ready’ looks like Step 9 of 10
Crumble the feta over the tray and squeeze over lemon.
Feta
Lemon
Step 10 of 10
Scatter with torn coriander and serve straight from the tray.
Fresh coriander
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.